When my mum first started on her vegetarian journey, I always thought that she would have to give up all her favourites and I would have a freezer full of lentils and beans.
But thanks to vegan products that are widely available online and especially from The Pink Piggy my mum can still have her all time favourite.
Any guesses? When she still ate meat, every Wednesday she would hint as hard as rocks at me that she is lissing for tin fish and boiled eggs curry.
The other day I came across a vegan friendly Indian curry for vegan fish eggs, which I knew that was just up my mother street. Of course I still have to master the whole vegan boiled egg…. Yes there is such a thing.
Let me just tell you this… if you did not know that you were eating vegan fish, you would really think it was fresh fish you were eating.
So delicious and so finger licking good .
- 1 x box vegan fish strips.
- 30ml x cooking oil.
- 1 x onion, finely chopped.
- 5 cloves of garlic, peeled and crushed
- ½ x tsp jeera
- ¼ x tsp mustard seeds.
- ¼ x tsp methi seeds
- 1 x tsp masala.
- 1 x tsp garam masala.
- ½ x tsp turmeric powder.
- 1 x tsp Fish masala.
- 2 x green chillies, chopped.
- 2 x Tbsp tomato sauce
- 4 x tomatoes, grated
- 50g seedless tamarind, soaked in 125 ml hot water
- curry leaves
- Salt to taste
- 1 x tsp white sugar.
- Dhania to garnish
- Heat the pol in a pot.
- Once hot add the mustard seeds and let them cook till they start to pop.
- Add the onions and salt and saute till transparent.
- Add the jeera seeds, methi seeds and garlic cloves, allow to cook till the garlic softens.
- Add the chillies, curry leaves, masala, garam masala, fish masala and turmeric powder. Give it a good stir and cook for about 5 minutes until the spices are well combined.
- Add the grated tomatoe and tomotoe sauce and allow to cook for about 10 minutes until the tomatoes are cooked.
- Add the tamarind with the water and allow to cook till the mixture comes to a boil.
- Add the fish and more water depending on how thick you want your gravy.
- Cover and allow to cook till the gravy is nice and thick.
- Garnish with freshly chopped dhania.